Tag Berries

Raspberry Rhubarb Sour Cream Pie 

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I feel like most of you will cring at the idea of putting sour cream into a pie but let me tell you this pie is super delicious as well as deadly sweet! It happens to be the pie that I get asked to make the most and best of all it is honestly the easiest to make!

Some notes before attempting, do NOT use light or fat free sour cream it will not work!! Bake the crap out of it the recipe calls for about 45mins of baking but depending on your oven your pie might need an extra 15 minutes yupppp you read that right 15 minutes! My way to tell if its done is if it has spilled over the sides. Lastly this pie is to be served cold if not cold them just slightly warm, as it will not be firm if it is hot. I tend to bake my pies a night before I need or want them.

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Raspberry Rhubarb Sour Cream Pie

  • Servings: makes one 9inch pie
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A very flavourful and sweet pie perfect for a summer evening.

Can substitute the raspberries or rhubarb for any other berry mix ex. cranberry and strawberry.

Ingredients

1 1/2 cup Rhubarb, chopped

1 1/2 cup Raspberries, chopped

1 1/2 cup Sugar

1/3 cup Flour

1 cup Sour Cream

1 Prepared Pie Crust

Topping:

1/2 cup Butter

1/2 cup Brown Sugar

1/2 cup Flour

Directions

Preheat oven to 375*F

In the uncooked pie crust mix together and put in the rhubarb and strawberries.

In a bowl mix together the sugar, flour and sour cream, once combined pour over berries and rhubarb.

In a separate bowl mix together the flour and brown sugar until well combined. Once mixed cut in the butter to form a crumble. Top the pie with the crumble and place the pie on a lined cookie sheet (trust me it will be far easier to clean up as the pie shills over!).

Bake in the oven for 40 minutes or so, test with a fork and if the Rhubarb is soft and the crust is golden brown then it is done.

*If you think it is done I suggest baking it for an additional 10 minutes or more, honestly just bake the crap out of it!

Raspberry Shortcake with Coffee Whipped Cream

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If you cant tell already I am in full blown spring mode, so I thought what better then to make and bring to a friends for coffee then some raspberry shortcakes! To kick it up a notch I decided to flavor the whipped cream with a hint of coffee!

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Raspberry Shortcake with Coffee Whipped Cream

A few days before making the shortcakes I poured a small carton of whipping cream in a container and added 2 heaping tablespoons of ground coffee to the cream, stirring until the two are well combined. Sealing the container I let it sit in the fridge for a few days to infuse the cream with the coffee flavour.

Ingredients

Shortcake

2 cups all-purpose flour

2 tbsp sugar

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1/2 cup sour cream

1/4 cup milk

Glaze

1/4 cup milk

granulated or raw sugar

Whipped Cream

2 cups whipping cream

2 heaping tbsp ground coffee

 

1 1/2 tsp vanilla extract

1/4-1/2 cup icing sugar

Directions

    Preheat oven to 425°F

    In a bowl combine the flour, sugar, baking powder, baking soda and salt, mix well. Using a pastry blender or two butter knives, cut in butter finely. In a separate bowl, combine sour cream and milk; add to dry mixture, stirring with a fork to make a soft slightly sticky dough. Gather into a ball and on a lightly floured surface, knead dough gently about 8-10 times or until dough is smooth.

    Roll the dough out to about ¾ inch thickness and using a cookie cutter cut out rounds.

    Place on a lined cookie sheet and using a pastry brush lightly brush the tops of the shortcakes with milk and sprinkle sugar on top.

    Bake for 15-20 minutes or until top is golden brown.

    While the shortcakes are baking place the beaters you are going to use to make the whipped cream in the freezer. It makes it a lot faster to use chilled beaters and a chilled bowl if you have the room in the freezer!

    Once the shortcakes are out of the oven and cooling on a wire rack strain the whipping cream with some cheesecloth and get to work whipping the cream with your beaters until almost stiff peaks form.

    Then gradually add your vanilla extract and icing sugar (amount depends on the sweetness you want your whipped cream to have). Beat until combined well.

  • you can also add chopped up berries to the whipped cream combining before piping onto the shortcakes.

    • Assembly

    Cut shortcakes in half, spooning a generous amount of whipped cream on the bottom half and add berries. Place the top half of the shortcake back in place and garnish with a dollop of whipped cream and a berry.

 

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